chicken / poultry featured

Chicken and Mushroom Salpicao

Tuesday, September 15, 2015Enz F

A few weeks ago, I went to the supermarket to check out the meat prices and I was quite amazed by the huge leap in the price of beef. I must admit that I really seldom buy meat by myself since I have Manang Nita to do (almost) all the errands for me, maybe also one of the reasons why I felt unfamiliar with the drastic changes in commodity costs. It was planned that I will be cooking beef salpicao for our lunch but since the one-kilo value of beef is almost double compared to other meats, I got into thinking if I would push through with the dish or not. Ending was, I bought one whole chicken and button mushroom as substitutes. I later on named the dish, Chicken and Mushroom Salpicao. The dish turned out great. The butter and slices of mushroom were wonderful additions that really brought the usual salpicao recipe into different level. My friend, Chris, who came over for lunch, was delighted with the dish that I even packed him some slices that he would bring to work so that his workmates could also try my experimental dish. Later in the evening, he handed back to me the empty lunchboxes accompanied by wonderful comments about the dish from his colleagues. They even asked for the name and recipe of my chicken salpicao. I really love receiving empty lunchboxes as I translate them into compliments and affirmation from the people that they liked the food I had served them with.


Salpicao is a popular Filipino appetizer usually paired with a bottle of beer.
There is no clear history or explanation when and how salpicao reached the Philippine shores though there are dishes of the similar name that are also famous in other countries like Brazil and Portugal. Portuguese salpicão is actually a traditional smoked sausage that is brown in color and cylindrical in shape. It is made from minced beef and pork, seasoned with salt, cooking wine, garlic and paprika, and encased in a pig intestine. On the other hand, Brazilian salpicão is a traditional salad made from the blend of shredded chicken, sliced fruits and vegetables such as pineapple, cherry, apple, grapes, raisins, carrots, potatoes, celery, parsley, chili pepper, cabbage, etc., and based dressing of mayonnaise and lime juice. In the Philippines, salpicao is a dish usually made from sliced beef sirloin or tenderloin (other meat can also be substituted) cooked in plenty of garlic and flavored with seasonings like Worcestershire, oyster and soy sauce. It usually served as an appetizer to pair with a bottle of beer or as a main course complemented with lots of hot steamed rice. It is surprisingly very easy to prepare, just allot a few hours for marinating to let all the flavors be absorbed by the meat. You can even try to substitute other more affordable meat if you found beef too expensive. Try this recipe and let me know how it turns out by dropping a comment below!


Filipino salpicao can also be a main dish served with plenty of hot steamed rice. 
Chicken and Mushroom Salpicao
Number of Servings: 4 to 6

INGREDIENTS:
  • 2 lbs. whole chicken, chopped in serving pieces
  • 1 head garlic, minced and divided into two
  • ½ cup button mushrooms
  • ¼ cup oyster sauce
  • 3-4 tbsps. Worcestershire sauce
  • ¼ cup water or as needed
  • 3 tbsps. olive oil
  • 2 tbsps. butter
  • 1 tbsp. cooking oil
  • 2 tbsps. onion spring, chopped (plus extra for garnish)
  • 2 tbsps. toasted garlic
  • salt and pepper to taste

PROCEDURE:
  1. In a large bowl, combine half of garlic, Worcestershire sauce, oyster sauce, salt and pepper. Stir well to combine all ingredients. Add the chicken slices in the marinade mixture and mix to thoroughly coat the chicken.  Leave aside for about 15 minutes. 
  2. Add olive oil and marinate for about 1 hour to overnight.
  3. In a large pan, heat the cooking oil and 1 tablespoon of butter. Sauté the garlic until brown. Add the mushroom and cook for 5 minutes.
  4. Drain the chicken and set aside the marinade mixture. Sear the chicken until the color turns pale. Stir occasionally.
  5. Pour in the marinade mixture and add the onion spring. Cook the chicken for about 20 minutes or until fork tender. Add water if the sauce begins to dry.
  6. Add the remaining butter and stir until melted.
  7. Remove from heat and transfer on a serving platter. Garnish the top with toasted garlic and remaining onion spring before serving. Enjoy!

TIPS FROM ENZ:
  • This recipe is originally made using beef but other meat can be substituted such as chicken, pork, fish and squid.

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9 comments

  1. Love it! So easy to do with available ingredients and looks out of this world yummy! :)

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  2. I love this recipe! So tasty. Will be making this again. Thank you chef Enz!
    -Daphne
    Rannie♡Daphne
    12/14/16
    MC/IG

    ReplyDelete
  3. Great article, Thanks for your great information, the content is quiet interesting. I will be waiting for your next post.

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  4. I've always cooking salpicao with beef. It would be interesting to cook it with chicken, not worrying if the meat would be too tough. I'll try this on the weekend. Thanks!

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  5. Replies
    1. That's great! Let me know how it turns out. I hope you enjoy it. :)

      Delete
  6. oh my freaking god, this sounds so amazing! i’ll have to try it tomorrow, already making a list with all the ingredients! thanks for the recipe! if you wanna explore more vegan food recipes, feel free to head over to my blog eatwholegreens and browse through ��
    cheers,

    ReplyDelete
  7. Thank you, Chef Enz! I want to try the Hardinera Lucban which I've never cooked before. Your site is so simple yet clear and very informative.

    Godspeed!

    ReplyDelete
  8. I really appreciate your professional approach. These are pieces of very useful information that will be of great use for me in future.

    ReplyDelete

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